Every year, after the end of summer, we excitedly wait for the Great Taste Awards. This year’s Great Taste Awards have been quite extraordinary and we are incredibly happy to share with you our awarded products! We were very touched by the judges’ kind and generous words of love, and we would like to extend our gratitude to all those who spent time tasting our food and offering thoughtful comments. Mostly, we would like to thank our producers, whose passion, love and care has created these wonderful Greek products. Of course, we wouldn’t be here without your love and support, especially during those challenging times of the last year. So as we share all these sparkly stars with our producers, all of our customers and our hard-working team, let us wish for a peaceful year ahead, with bright stars leading our way.

Without further ado, here are the awarded products and some of the judges’ comments!

3-Stars! Vanilla Fir Greek Honey

What a wonderful flavour, instantly transporting us to the hillsides of Greece!

This honey has an intriguing translucent appearance. The texture is thick and smooth, almost fudgy. The flavour of rich honey is complemented by lovely caramel and orange notes. At the end there are notes of orange and pine. A delicious honey.

The honey is exceptionally well balanced …this is a honey of the highest quality.

A good golden appearance and clarity, deep viscosity and an intense sweetness, despite the stated low concentration of sugars.

Rich velvety textured honey with a smooth flavour delivery.

Check out our recipes with honey!


2-Stars! Olive oil with apple, cinnamon, honey & sage

Fantastic aroma, full of character with hits of apple, walnuts and cinnamon on the nose. The complexity in the taste is good, with plenty of layers from the ingredients. Really enjoyable, full of flavour.

What a wonderful combination of flavours. The flavours are well balanced. We can think of many uses for this.

A beautifully complex oil, smooth and creamy and the palate goes through many phases discovering each of the different levels of flavour. An exciting product.

Check out our recipes with Apple Oil!


1-star! Unsalted Kalamata Olives

What an interesting proposition – we’ve not experienced unsalted olives before. ..we enjoyed the gentle nuances – at last we see how olives qualify as a fruit. A great bonus is that we could consume a lot of these with our glass of wine without reaching for water. And we can imagine fresh perspectives on a range of dishes these might complement in their gentle softness.

These olives have a mild, unchallenging flavour owing to having no salt. The flavour is natural and the fruity, meaty and oily notes from the olive come through nicely.

The description of the olive is appealing. The eat is dry and hard however and there is a strong bitterness without any fruitiness.

Check out our recipes with Olives!


1-Star! Greek Pistachios

Attractive, pink lipped shells with lovely nuts inside. Crisp, rich green kernels, generously salted, crunch enjoyably in the mouth to provide just the kind of snack experience that can really satisfy. Very nice.

Salty and moreish. Delicious pistachios with a slightly charred shell and a soft pink red hue. Green inside and a great snack.

A well rounded, lightly salted pistachio. Very enjoyable.

Check out our recipes with Pistachios!

This recipe belongs to Frantzeska and Froso, two women from the island on Tinos and were featured in the Greek cooking magazine Gastronomos, in a wonderful issue dedicated to old recipes from all over Greece.

The ingredients for this cake are fascinating, as there were no eggs, butter or sugar. The recipe calls for olive oil (you know that us Greeks love baking with olive oil, remember Mrs Kalliopi’s Olive Oil Cake?), which as the two women say can be replaced with tahini. Instead of sugar or honey, grape molasses are used, even though you can also use any leftover syrup from the traditional spoon sweets, for example from this grape spoon sweet. But grape molasses is one of our favourite ingredients to use, and our product of the month for September, so we couldn’t but give it a try. The result truly surprised us. This wonderful cake, with flavours that remind us of Fanouropita, or Petimezopita filled the house with warm, autumn smells. Expect a moist cake with a remarkable depth of flavours.

Frantzeska and Froso add some sesame on top of the batter before baking the cake, but we decided to swap the sesame for our tahini, and created these lovely swirls.

Serves 6
50ml olive oil (plus more for your baking dish)
250ml grape molasses
45ml tsipouro
½ lemon zest and juice, divided
½ tsp baking soda
½ tbsp ground cinnamon
¼ tsp ground cloves
200g all-purpose flour (plus more for your baking dish)
2 tbsp tahini
Cinnamon (to serve)

Preheat your oven at 180C.

In a medium-sized bowl whisk together the olive oil, grape molasses, tsipouro and lemon zest.

In a mug add the lemon juice (about 2 tbsp) and the baking soda and carefully stir. It will foam, be prepared.

Add it to your bowl, along with the flour and spices, and whisk until just combined.

Grease your baking dish with olive oil and coat it with some flour, so that your cake doesn’t stick. Add the batter.

Add a few dollops of tahini all around the batter and using a wooden skewer or knife, swirl it through the batter.

Bake at 180C until the cake is cooked through, for 30-40min. You can test if your cake is done by inserting a knife at the centre. It should come our clean.

Serve with cinnamon!

This week we’ve got a very special recipe for you. It is by Mrs Kalliopi, Marianna’s mother. We’ve shared many of her recipes in the past (have you tried her delicious flaounes?) and we absolutely love her food.

Mrs Kalliopi, along with Marianna made a traditional Greek pudding, called Moustalevria. Moustalevria, literally meaning Grape Must & Flour, is a pudding made in early autumn, as the grape must (moustos in Greek) is in abundance during that time. If you don’t have access to grape must, then you can use grape molasses (or petimezi in Greek) which is concentrated grape must. Simply dilute it with a bit of water. This recipe also uses honey instead of sugar, which adds depth and warmth!

Marianna, who comes from the Peloponnese garnishes moustalevria with crushed walnuts. In other regions, sesame is used. But regardless of your selection of nuts or seeds, plenty of cinnamon is a must.

Serves 5

125ml grape molasses (petimezi) (half a bottle of our petimezi)
500ml water
100g honey (you can add more If you want it sweeter, taste as you go along)
25g flour
25g corn flour dissolved in ¼ cup of cold water
Cinnamon (to serve)
Walnuts or sesame (to serve)

In a medium-sized pot and over medium high heat warm up the grape molasses, water and honey. Taste and add more honey if desired. Bring it to a boil and then immediately lower the heat.

Dissolve the corn flour in ¼ cup of cold water and add to the mixture, along with the flour. Stir constantly until it thickens into a creamy texture, for 5-10minutes. You can add a bit more corn flour if you prefer a thicker moustalevria, or even replace much of the flour with the corn flour.

Place your moustalevria in 5 bowls and let it cool down. Place it in the fridge for a few hours and serve cold, or at room temperature.


A few years ago, in the beginning of my time in London, I went through what many now Londoners might have experienced: A rough day where I was overworked, exhausted, and a bit hopeless in this big city that I then struggled to call home. If any of you have experienced such a day, then you will relate more with this week’s recipe.

What does one do on such a day? I will share with you what I did. I took a day off work, walked to the nearby market and, feeling slightly guilty and slightly excited I walked around. I had already had breakfast, but decided that breakfast food was what I needed. I bought all the ingredients I needed and in less than an hour, my tiny flat was filled with comforting smells, and I was sitting on the couch having my second breakfast, a wholesome bowl of a very unique ‘porridge’.

So today, we have a very comforting breakfast recipe for you. One that I go to whenever I find myself overworked, or in gloomy autumn mornings. This recipe takes only a bit of time. And love. And it gives back love.

We are using sour trahana, a very unique Greek ingredient.  It is made with fermented milk and wheat. With its slightly tangy flavour and comforting smell, it makes a very unique ‘Greek porridge’. Here, we’ve got inspiration from our olive oil porridge and added some graviera cheese, olive oil and of course a drizzle of honey. Trust us, it works! Top it up with some seasonal fresh fruit and nuts! This recipe is for one, but it scales easily.

Serves 1

75 gr trahana (sour)
250g milk (plus more if needed)
25 g graviera cheese
1 tsp olive oil
1 tsp honey (plus more, for serving)
fresh or dried fruit, and nuts (for serving)

In a small pot add the trahana and your milk. Over medium heat bring it to a simmer, then lower the heat to its lowest setting. Let it cook, stirring often (otherwise it will stick to the bottom of the pot), for 15- 20 minutes, until trahana is soft and you have a porridge-like texture. You may need to add a bit more milk to loosen it up.

Grate the graviera cheese and add it to the pot, along with the olive oil and honey. Stir everything together until the cheese melts, for a minute or so.

Serve with fresh or dried fruit, nuts and more honey if desired.